Prime rib isn't a steak in and of itself. It's a cut taken from the rib primal of the cow (between the shoulder and loin) and the whole cut usually includes a half dozen ribs. It's sometimes sold bone ...

Indulge in the exquisite flavors of a succulent reverse seared prime rib, a culinary masterpiece crafted by Chef Bryan Woolley. This recipe promises tender, melt-in-your-mouth goodness that will ...

There’s an undeniable urge to roar — or at least growl — when setting a thick steak into a ripping hot pan. Hearing the hard hiss of the sizzling fat is satisfaction enough, but then the smell of ...

A primal hunk of meat is great reverse seared in a skillet. Want every bite of your ribeye spot‑on? Reverse sear it like the pros. Cooking a thick steak at home can feel intimidating. Get the timing ...

It's an easy way to wow your holiday dinner guest!. Oregon’s culinary ambassador chef Leif Benson joined us to share his easy recipe. For more information, visit orbeef.org. Note: Season the night ...

Cook prime rib that tastes like it's from a restaurant, right in your kitchen, using this ideal oven temperature and a few other meaty tips for perfect steak.

When you think of the perfect holiday meal, you probably picture a beautiful roast at the center of the table. And no roast really says “special occasion” quite like prime rib. But how do you make it ...

A standing rib roast or prime rib is a holiday dinner classic. Cooked to perfection, the roast is a strikingly delicious showpiece. Once cooked, the sliced roast should be done to your liking, tender, ...